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Preheat oven to 350F and grease 8″ container (square or circle). Mix 1/3 cup of the brown sugar and sliced strawberries in a bowl. Mash with fork or potato masher. Set aside. Combine the remaining 1/3 cup brown sugar, melted butter, milk, flour, baking powder and salt. Stir until just combined.
As it bakes, the cake rises slightly and turns golden as the strawberries sink in slightly, becoming thick and jammy. As I cooked dinner tonight, stirring potatoes at the stove, I scrolled through instagram and happened upon a New York Times Cooking post featuring Jerelle Guy’s Strawberry Spoon Cake, with the recipe posted below.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth.
Featured in: Sweet, Tender And Studded With Strawberries . Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
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